James Martin’s Braised Lamb Shank

Using James Martin by Wahl Digital Multi Cooker


  • 50g/2oz plain flour
  • 4 lamb shanks
  • 2 tbsp olive oil
  • 4 red onions, quartered
  • 8 cloves garlic, peeled
  • 1 bottle of full bodied red wine
  • 300ml/1/2  pint beef stock
  • 2 tbsp finely chopped rosemary
  • 3 tbsp redcurrant jelly
  • Salt and ground black pepper


  1. Season the flour with a good pinch of salt and plenty of ground black pepper. Dust the shanks in the seasoned flour.
  2. Heat the oil in a large pan and brown the shanks all over. Then transfer to the crock and add the onions and garlic and stir well.
  3. Pour in the wine, stock, rosemary, redcurrant jelly and a good grinding of black pepper.
  4. Turn the heat to high and cook for 10-12 hours or until the meat falls off the bone and the sauce is rich and thickened.
  5. Remove from the crock and serve with sautéed potatoes or mash.